Saturday, July 26, 2014

Gluten-Free Blueberry-Peach Crisp

Summer is all about fresh fruit - our produce box recently included a ton of peaches and blueberries and so it seemed like a good time to create a dessert.  I grew up on my mother's fruit crisps, and really wanted to make some, but I didn't wish to include a lot of extra sugar or use wheat flour.

I planned to make it entirely grain free but I found I couldn't bring myself to not include a bit of rolled oats, for nostalgia's sake - it is perfectly fine to leave them out.  They're there for texture - a chewy oatmeal cookie feel that brings back all sorts of comfort food memories for me.

I sliced the peaches, after washing them, without trying to peel them, and this worked out just fine!  I'm all about not creating extra work for myself when it doesn't matter.

The resulting crisp let both the blueberry and peach flavors shine, and as you can see, the blueberries gave the peaches a rosy color.  Since nuts and almond flour make up the majority of the topping, there is even a nice protein serving hiding in this dessert.

Gluten-Free Blueberry Peach Crisp
serves 4-6

1 tsp coconut oil, to grease pie plate
1 pint of blueberries
2-3 cups sliced peaches (about 8 small peaches)
1 1/4 cups almond flour
1/2 cup chopped walnuts or pecans
1/4 cup old fashioned rolled oats, uncooked
1/2 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup maple syrup or honey

Wash fruit.  Slice peaches into 1/8s. Preheat oven to 350F.

Grease a glass pie plate or square glass casserole with 1 tsp. coconut oil. Combine fruit in pie plate, and set aside.

In a medium bowl, combine almond flour, chopped nuts, oats and salt.  Add coconut oil and maple syrup.
 Mix with a fork to blend - don't over work it, just make sure almond flour is moistened.

Ready for the oven.
Use a pair of spoons to drop tablespoon sized portions of the crisp mixture on top of fruit. (Use one spoon to scoop up a portion, and  the other to help scrape it off that spoon so it drops onto the fruit.)

Bake for 45 minutes, or until fruit is bubbly and topping is browned.  I suggest checking it at about 30 minutes - if it is browning too quickly, you may want to cover it lightly with foil to finish baking.

Let cool until warm and serve as desired, or chill and serve cold.

I was really pleased with the way this topping turned out, and I'll be trying this again with later seasonal fruits (apples, etc) and also may try a winter version in a few months with a selection of dried fruits.

We enjoyed ours with fresh whipped cream, and it would be delicious served still warm with ice cream.  Or whipped coconut milk if you're not doing dairy.  For that matter, it was quite delicious for breakfast the next morning with a dollop of thickened yogurt.

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  1. I love cobblers, crisps and pies and this gluten free blueberry and peach crisp looks yummy! add some whipped cream or scoop of ice cream and nom nom nom!

  2. Sounds wonderful. I will have to get some peaches so I can make this - the topping sounds like an interesting combination of ingredients, too.

  3. This sounds like a delicious recipe, I love the topping!

  4. Yummy, this looks delicious. My mumma needs gluten free so I'm bookmarking this for next time she's over - no more missing out on scrumptious desserts!

  5. This looks delicious, I love that it's gluten-free, pinning! Found you at This Momma's Meandering Mondays. :)

  6. We love fruit desserts and this is a GF one I will try soon. Came over from Thank God Its Monday.

  7. Wow, this looks and sounds awesome.
    Will have to give it a try, but gotta get some almond flour first.
    Blessings, Nellie

  8. This sounds delicious... I have some friends coming over in a week that I need to make a gluten free dessert for and this may just be what I need... Coming over from the Weekend Social Recipe and DIY Party

  9. This looks delicious! Thanks for sharing it at Gluten-Free Wednesdays. Some people don't know to use certified gluten-free oats, since most oats are highly contaminated with gluten. You might want to make note of that since you are stating that this is a gluten-free recipe. I usually put "gluten-free oats" in the ingredients list so people at least know there is a difference. :)

  10. Hi Lynda,
    Sounds wonderful. I love the idea of being grain free and this is a definite recipe I will save to use for sure. Thanks for sharing on Real Food Fridays Blog Hop. Shared on twitter & pinterest.

  11. There are so many wonderful gluten free recipes out there. I have a friend who is gluten free and I honestly was amazed at how delicious the gluten free food was! Thanks for sharing this yummy one with SYC.

  12. Great looking dessert and I am wheat free so I'm thrilled to see this on Foodie Friday.

  13. That looks delicious! It is perfect for this time of year! Thanks for sharing at Home Sweet Home!

  14. I am going to try this recipe out. Thank you for sharing this post at City of Creative Dream's City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week :)

  15. This looks awesome, I love this idea. Hello from Unprocessed Fridays.